Questions involving butter as an ingredient or as a final dish.

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5
votes
4answers
461 views

Why is there no sweet (as in 'with sugar') butter?

I understand salted butter can be useful is some situations, but why there's no such thing as "sugar butter" that can be sold in stores? I mean, there is sweet milk (concentrated, for instance) and ...
28
votes
4answers
9k views

Does freezing butter or margarine change the properties?

I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could be undesirable when cooking? Update: ...
7
votes
1answer
754 views

Why didn't my clarified herb butter solidify?

I was making spicy clarified butter but wanted to avoid the flecks of red or black that can throw off the color of a dish. I decided to steep some basil and a few other herbs with an habanero in the ...
2
votes
1answer
151 views

How do I make raw peanut butter creamy?

I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich and this stuff just isn't right for that. ...
6
votes
1answer
847 views

Water content of salted butter

It seems to be common knowledge among bakers that salted butter has a higher water content than unsalted*. How much higher? And if there's a different amount of water, why does this nutritional data ...
4
votes
1answer
242 views

Does butter reduce perceived sweetness?

In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends more closely on how much butter is added ...
7
votes
2answers
680 views

How do packet cake mixes get their lightness without creaming butter and sugar?

I don't get it. Do they have some chemical leaveners in them or something? I just had a slice tonight and upon complementing the chef on its lightness, was told it was a packet mix—just add ...
5
votes
2answers
1k views

Forgot to add sugar to cookies

When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just cracked the egg into the mixture when I ...
7
votes
5answers
680 views

Is “ghee” clarified butter or beurre noisette?

Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always ...
4
votes
3answers
1k views

Can salted butter be used for yellow cake recipe?

I need help D: I'm making 300 yellow cupcakes for prom in 2 days and I've purchase salted butter instead of unsalted . - Can I use the salted butter instead of using unsalted and just not add in salt ...
6
votes
1answer
2k views

Why is butter incorporated into the dough last when making Brioche?

I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the butter until the very end when the dough is ...
4
votes
3answers
6k views

Can I substitute olive oil for butter/shortening in pie crust?

I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...
3
votes
1answer
825 views

What does melted butter do in a swiss roll recipe?

I'm planning on making a Swiss roll. This is a sponge cake, baked in your baking sheet (so it's thin) and you roll it up, mostly with a filling. While looking for a recipe, some recipes say to use ...
4
votes
1answer
188 views

How to cream when there is more sugar than butter in the recipe?

I am accustomed to creaming sugar and butter, but the recipes I have used until now had more butter than sugar. This time, I tried a cookie recipe which had 180 g sugar and 75 g butter. It was ...
4
votes
1answer
52k views

What can I substitute for vegetable oil in a recipe?

Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe calls for 1/3 cup vegetable oil. ...
3
votes
3answers
2k views

What is the fastest appliance/utensil to cream butter and sugar with?

I have: but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a: I'm using room temp butter and mix it for 10-20 seconds before starting ...
7
votes
2answers
2k views

What will happen to my cake if I don't cream the butter enough?

I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe. I made a small-ish batch of batter (just over a stick of butter, just under 1/2 lb of ...
0
votes
2answers
8k views

What can I substitute for butter in Alfredo sauce?

While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good ...
3
votes
3answers
8k views

Why does my butter icing melt so quickly?

I've been making cupcakes for a while now and I use butter icing. They come out pretty and taste nice, but they melt so quickly. Sometimes it's impossible to pipe, because the icing goes so sloppy. ...
8
votes
3answers
1k views

Did I make butter, or something else?

Tonight I tried to make some butter from some raw cows milk. I followed the instructions here, and let the cream I skimmed off a gallon of milk sit for about 24 hours to "culture." It didn't really ...
3
votes
2answers
3k views

Can you interchange oil and butter in emulsified sauces?

You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil. What would happen if you would make ...
4
votes
1answer
5k views

How important is the creaming process while making a cake?

A few of the chocolate cake recipes I read always start with the step - mix butter and sugar until creamy. I've tried a couple of times but failed to create anything near to creamy. But a few recipes ...
3
votes
1answer
487 views

When using melted butter, is rendering (clarifying) always preferable?

I was looking at this question: How do I butter popcorn without making it soggy? And it got me wondering: is there any instance, either using melted butter for popcorn or in some other application, ...
1
vote
1answer
528 views

Why is my salted butter weeping? And is it safe to eat?

I have some butter with sea salt crystals in, which I keep in the bread bin, unrefrigerated. I have noticed that it seems to be getting wet, with small amounts of what looks like water appearing on ...
0
votes
2answers
1k views

How do I get the flaky top on ooey gooey butter bars?

I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the ...
7
votes
3answers
6k views

What is the purpose of oil or butter in bread?

Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
3
votes
6answers
382 views

How can you make gray or black butter?

Soon, I'll be serving garlic bread, but I would like to add something to the garlic-butter, to make it darker (gray or black). It should look like lead. So far, I've found two ideas: - add dark ...
4
votes
5answers
4k views

How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?

The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butter, so I used Smart Balance Lite ...
2
votes
3answers
704 views

What can replace vegetable butter?

I am making a dairy- and gluten-free cake. What can I use to replace vegetable butter?
1
vote
2answers
712 views

Homogenizing whole milk, butter, and vodka

I have a recipe that calls for mixing half a stick of butter into 1.5 liters of milk and 4 shots of vodka. Unfortunately, these three things don't mix very well and as soon as I pour it out into a ...
2
votes
2answers
874 views

What is the difference between these tableware flatware and cutlery?

1) May i know specifically in words what the difference(s) are, if any, between a fish knife a master butter knife (butter serving knife) and a fruit knife? I have googled sufficiently and found ...
3
votes
3answers
536 views

Buttermilk + Butter =?

Watching an episode of Alton Brown's "Good Eats" (episode: House of the Rising Bun) and AB is demonstrating a recipe for cinnamon rolls. In the "wet" mix he includes both buttermilk and butter. Now, ...
4
votes
2answers
1k views

Greasing a pan with butter vs. with shortening

Is there any reason one should prefer one over the other? I've always used shortening (probably because that's what my mom always did), but my fiancee has always used butter. There's no significant ...
3
votes
2answers
1k views

How should I store herb butter?

I tried just keeping it in a tightly-closed container in the refrigerator, but soon it was moldy. I've read this question, which seems to indicate that ordinary butter should keep safely for weeks ...
4
votes
4answers
1k views

Why do different brands of butter taste different?

This has been playing on my mind for a while and I thought it was time to ask! In any supermakert, there is usually at least 5+ regular brands, then 3-4 supermarket brands. In addition to some ...
2
votes
1answer
520 views

Butter alternative for making breads

I'm interested in making dairy-free Banana nut bread. What can I use as an alternative to butter? I'm aware that there is soy and coconut milk as alternatives to cow's milk, but I'm not immediately ...
5
votes
2answers
2k views

Why do scrambled/fried eggs stick less when cooked with butter instead of oil?

Whenever I'm doing scrambled or fried eggs, I use butter and a regular frying pan (aluminium I think) without any special non-stick coating. They never stick to the pan, it's as if they're floating on ...
18
votes
3answers
6k views

What's the purpose of clarifying butter?

Seriously, if it's just an ingredient in something larger, is it going to make a difference if the butter's been clarified or not?
1
vote
2answers
3k views

Replacing butter with olive oil

This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example, baked potatoes, instead of butter and ...
3
votes
1answer
4k views

What is the expected shelf life of salted butter?

I have just purchased 250g of Lescure salted butter (Beurre Demi-Sel) with a best before date of 23 July 2011. Today is the 2nd July 2011. I thought that butter has a shelf life of months, not 21 ...
4
votes
2answers
2k views

Adding butter to pizza recipe

I like to experiment with my pizza recipe, and I love the taste of butter. Right now my pizza dough recipe is something like this: 2 cups of flower 3/4 cup of water 1 ts of yeast 2 ts of ...
13
votes
3answers
4k views

Use Avocado instead of Butter to bake a cake?

This may sound extravagant, but I have tried a very nice chocolate pudding made of avocado, chocolate, and some other ingredients. You could not tell there was avocado in the pudding and the texture ...
3
votes
1answer
656 views

What happens when butter stops foaming?

Recipes using butter as a fat to sauté sometimes call for you to wait until the foaming has subsided. What causes the foaming? Why do you wait for it to subside? What's the difference if you don't ...
5
votes
4answers
8k views

Why is butter usually labeled “Sweet Cream”?

Most (or even all?) butter found at the grocery store is labeled "sweet cream". Is there a distinction between this and another type of cream, and if so, what is it?
5
votes
1answer
278 views

How can I tell when my fat is sufficiently creamed?

When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive. Also, what are symptoms ...
14
votes
4answers
3k views

What different uses do we assign to salted butter vs. unsalted butter?

What different uses do we assign to salted butter versus unsalted butter?
2
votes
2answers
2k views

Convert to tablespoons of whipped butter

Recipe calls for tablespoons of butter but all I have is whipped butter. What is the conversion?
15
votes
1answer
17k views

Why is there a difference between softened and melted butter when baking?

I once tried to make some cookies and assumed that melted butter would be the same as softened butter. It didn't work out... Why does it make a difference if you use softened or melted butter? ...
2
votes
2answers
281 views

Made oven ghee - what is the liquid at the top of my cold ghee?

Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight. ...
13
votes
1answer
45k views

Conversion rule: how to switch oil and butter?

Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in every recipe (not just muffins or ...